Greensboro, NC: Potpourri Press, 1971. Staplebound. 47 pages. Fab period beer recipe booklet featuring fun illustrations. The author highlights the adaptable qualities of beer when she states: "Beer makes the lightest of soufflés and the crispiest of batters. It is used in pancakes and pot roasts, in marinates and even..... More
Marseille: Imprimerie de la Ste du "Petit Marseillais" nd c. 1920's. Hardcover. 194 pages. 21 x 13.5 cm. French authentic and traditional Provençal cookbook. Seven pages of local French business advertisements. Cardboard book mark bound in. Interior pages toned. Covers toned with light rubbing to edges. ROYAL PROVENCE stamped on..... More
London: Ward, Lock & Co., nd c. 1910. Hardcover. 126 pages. 19 x 13.5 cm. Beautifully illustrated cookbook focusing on breakfast dishes with twenty-seven menus. Interior clean, boards clean. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. More
Boston: Harper & Brothers, Publishers, 1852. Revised Edition. Hardcover. 369 pages. 19.5 x 12 cm. Catherine Beecher was the eldest daughter in one of the most remarkable families of the 19th century. Catherine wa sthe daughter of Lyman Beecher and the sister of Henry Ward Beecher and Harriet Beecher Stowe..... More
London: Frederick Warne & Co., 1931. Wraps. 332 pages. 18.5 x 12.5 cm. A guide to the characteristic dished and wine of the French Provinces with a glossary of culinary terms and a full index. Additinal information contributed by The French National Board of Names of Derivation for the Fine..... More
LYON: Valentin, 1923. Wraps. 396 pages. 15.5 x 9.5 cm. Text in French, Title page translation: New Complete Manual for the Charcutier, the Butcher, the Renderer, dealing with modern pork breeding and containing the best ways of killing and cutting up pork, beef, veal, sheep and horses and preparing them..... More
Rumford, RI: Department of Home Economics of the RUMFORD COMPANY, 1933. Hardcover. 236 pages. 19 x 12.5 cm. Our favorite type of cookbook - a very well used one. C.J. Helena Phelan of Brockton, Massachusetts utilized every spare page to write in her own favorites including: Bread Pudding, a drink..... More
Boston: The Somerset Club, 1963. Limited Edition. Hardcover. 113 pages. 24 x 16 cm. Limited edition - one of 3,000 copies printed at the Stinehour Press in Lunenburg, Vermont, for the Somerset Club. A cookbook containing recipes for the food of the Somerset Club in the 1960’s. The recipes are..... More
Boston: Little, Brown and Company, 1951. Hardcover. 322 pages. Presentation copy - signed by the author on the front end paper. Dione Lucas, the skillful and charming chef and culinary instructor shares her love of French food with her American audience. Interior and boards clean and crisp. Dust wrapper laid..... More
Berlin: Berlag von Carl Friedrich Umelang, 1849. Hardcover. 445 pages. 19 x 12 cm. Lovely engraved frontispiece with tissue guard. An essential handbook for aspiring housewives, housekeepers and cooks. Written in "old' German script, or Fraktur. Marbled edges. Interior lightly foxed, otherwise clean. Boards lightly rubbed. Bookplate states: This book..... More
Stuttgart: Berlag von F., 1911. Hardcover. 540 pages. 20.5 x 14 cm. Turn of the century German Cookbook with eight color plates depicting the various cuts of meat, fish, and a full page illustrating mushrooms. Text in German. [BITING 291-292 earlier edition]. Clean, crisp copy. Boards lightly rubbed at corners..... More
Paris: Chez Seurre-Lacam, 1946. Tenth Edition. Hardcover. 34 pages. 21.5 x 14 cm. First published in 1890, this classic French cookbook is essential to any chef wanting to master the full repertoire of French pastry. Text in French. Pages toned, otherwise clean. Front and rear end papers secured with archival..... More
New York: Charles Scribner's Sons, 1942. Camp, Robert. First Edition. Hardcover. 230 pages. 22 x 15 cm. Rawlings focuses on the passion one encounters when cooking regional specialties. With recipes such as Minorac Gopher Stew and Pot Roast of Bear, the reader is whisked back into the world in which..... More
Manchester: Abel Haywood & Son, 1903. First Edition. Board_book. 96 pages. 15 x 13 cm. A Manual for every-day use, being a Handy Guide for the Progressive Baker and Confectioner. Author of "The Bread and Biscuit Baker" and "The New System of Making Bread". The Author, Robert Wells was himself..... More
London: Bloomsbury, 2008. First Edition. Hardcover. 528 pages. This hefty tome is part Cookbook mixed in with a huge portion of artistry along with a colossal sense of aspiration. Harold McGee, the renown food historian declares: "At first glance it looks right. It calls itself a cookbook, bears the names..... More
New York: Atheneum, 1974. First Edition, Second Printing. Hardcover. 433 pages. 24 x 16.5 cm. Olney was considered a culinary genius for his ability to elevate cooking to a practical art. Originally trained in the visual arts (Drawings in the book by Olney), the author became the master of Provençale..... More
![Item #3756 [WINE] Sparkling Wine. Sheldon Wasserman, Pauline](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3756.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490726)
Piscataway, NJ: New Century Publishers, Inc, 1984. Hardcover. 300 pages. 26 x 18 cm. Champagne is only oneof the sparkling wines produces in France; there are numerous others. Italy, Germany, Austria, and Spain produce their ouw version - and sparkling wine has been produced in the US for over 150..... More